Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Carb-Conscious Inventor Tired Of Scooping Out Buns Develops Alternative

March 4, 2019: 12:00 AM EST
A California-based inventor who routinely scooped out the insides of hot dog buns and bagels to lower her carbohydrate intake has designed a bun that sidesteps the problem. Dubbed “Hollows,” the gluten-free buns – a bagel/pretzel hybrid – retain the texture and taste of bread but with far fewer carbs. The “guilt-free” concoctions can be eaten plain or topped with anything from sea salt to poppy seeds to crushed pistachios, and more. According to InventHelp, the recipe is available for licensing or sale to manufacturers or marketers.[Image Credit: © WikimediaImages from Pixabay]
"InventHelp Inventor Develops Hot-Dog/Hamburger Bun for Carb-Conscious Consumers (SDB-1354)", PR Newswire, March 04, 2019, © PR Newswire Association LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Innovation
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America
Categories
Innovation & New Ideas
Innovations
Products & Brands
Developed by Yuri Ingultsov Software Lab.